Published: August 2004

On the eve of the 25th anniversary of the original publication of The Jewish Holiday Kitchen comes a book from Joan Nathan that will introduce her to a new generation of Jewish cooks. This new book combines fully revised and updated recipes from her previous cookbooks, plus new recipes culled from her nationally syndicated television show.

Writes Nathan, "Many religions have special days devoted to feasting and fasting. Judaism, however, has a complete written code of religious dietary laws governing every single act of eating." This cookbook shares Nathan's distinctive blend of classic and innovative recipes arranged according to the Jewish holiday year.

The book is not only filled with recipes for delicious meals, but a wealth of information for Jewish and non-Jewish readers alike. Nathan's love of cooking and insatiable quest for knowledge is evident in her lively and informative asides about social and culinary history, along with personal anecdotes from her own kitchen and from other notable chef's with whom she worked.

About the Author

For the past quarter century, Joan Nathan has established herself as the foremost authority in the Jewish kitchen. Se has written various cookbooks, is a frequent contributor to the New York Times, Food & Wine, Gourmet and Hadassah Magazine and has been the hostess of a recent series on PBS, Jewish Cooking in America.

Online Resources

PBS Jewish Cooking in America

Buy the Book